Characteristics of cereals, pseudocereals and legumes for their coeliac active polypeptides

type of legumes (peas) in terms of their use in gluten-free diet. Protein content, a fractional protein complex of grain, electrophoretic
separation of storage proteins in SDS-PAGE and detection of coeliac active polypeptides by ELISA and Western blot were determined
in whole grain samples. Significant differences in the proportion of individual protein fractions in cereals, pseudocereals and legumes
were detected. Prolamins and glutelins (63.35% - 65.25%) prevailed in cereals, while albumins and globulins (49.2% - 73.24%) showed
the highest proportion in pseudocereals and legumes. The ELISA method quantified of coeliac active polypeptides, with a lower limit of
gluten proteins in peas, amaranth and buckwheat. On the contrary, in wheat and barley grain, gluten protein content was found above the
permitted limit of 0.02 g.kg-1
. Western blot has confirmed that foods made from wheat and barley are not suitable for gluten-free diet,
whereas peas, amaranth and buckwheat do not contain coeliac active polypeptides, and therefore represent a suitable source of protein
for the preparation of gluten-free foods and food for coeliac patients